Bargoen Buck

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The National Culinary Review, October 2010

From the Chef

“Jim Meehan, general manager, describes the origin of this genever-based cocktail at PDT in New York. “During the 1700s, Bargoens, a Dutch slang, was spoken among thieves, tramps and hustlers in Amsterdam. With the sporting life and humble beginnings of the city where genever originated as her muse, bartender Lindsay Nader created this bittersweet buck.””


1.5 oz. Bols Genever
0.75 oz. lemon juice
0.5 oz. Gran Classico
3 dashes Angostura bitters
1 oz. Fever Tree ginger ale
Orange wheel half


Method: Shake Bols Genever, lemon juice, Gran Classico and bitters with ice; strain into Collins glass filled with ice. Top with ginger ale. Garnish with orange wheel half.

Note: A standard Gin Buck is gin with lemon juice and ginger ale.


Beverage, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals